Ingredients

The following ingredients have 9 Servings
  • 1 cup firmly packed light brown sugar
  • 2 cups cranberries (washed, dried and cut in half)
  • 2 oranges (peeled, segmented and chopped (see notes below))
  • 1-1/2 cups sifted cake flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup butter (softened)
  • Zest of 1 orange
  • 3/4 cup granulated sugar
  • 1 large egg (lightly beaten)
  • 1/4 cup evaporated milk
  • 1/4 cup orange juice
  • 2 tablespoons butter (melted)

Instruction

  • Preheat the oven to 375°F. Generously grease a 9-inch square cake pan and set aside.
  • Add the halved cranberries, chopped oranges (see notes) and brown sugar to a small bowl. Combine well and set aside.
  • Sift the cake flour into a separate mixing bowl and add the baking powder and salt.
  • In a separate bowl, cream together the softened butter, orange zest, and granulated sugar.
  • Add the egg and beat the mixture until light and fluffy.
  • Stir in the evaporated milk and orange juice and beat until well blended.
  • Slowly add the flour mixture and beat until smooth and creamy.
  • Pour the melted butter into the prepared baking pan and tilt to distribute evenly. Spread the cranberry-orange mixture in an even layer and flatten lightly with a spatula.
  • Spread the batter evenly over the cranberries, smoothing with a spatula.
  • Bake for 25 to 30 minutes, or until a toothpick inserted in the center of the cake comes out clean.
  • Cool in the pan on a wire rack for 10 minutes, then turn onto a plate. Leave the pan in place on top of the cake for 5 minutes, then remove gently.